I used soy-marinated wheat gluten puffs which gave it a nice savoriness, but you can easily leave that out if you wish. I realized in looking at these pictures that I didn't add a handful of chopped herbs like I usually do. Must not have had any on hand. The vegetables are pantry staples and can keep for quite a while so even without the herbs, the red onion and carrot added plenty of color. If you want this to be truly vegetarian, you can easily replace the fish sauce with vegetarian fish sauce.

They look like this. Drain and leave them as is, or give them a quick slice like I did. Set aside.

Slice cabbage into thin strips. Set aside in a big bowl.

Julienne carrots. Put them in the bowl with the cabbage.

Pluck and clean herbs if you're using them. Roughly chop and set aside.

Prepare the Nuoc Mam Cham (Vietnamese Fish Dipping Sauce)
by adding a few cloves of garlic, chili peppers, and a spoonful of
sugar into a mortar. Mash into a paste. Then add fish sauce to taste. If you want this to be truly vegetarian, you can substitute with vegetarian fish sauce.

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